Archive

Archive for the ‘Beef’ Category

Burger Parlor: Oh Those Onion Rings & Gringo Bandito Tostada Burger.

May 12th, 2017 No comments

We LOVE the Burger Parlor’s new Gringo Bandito Tostada Burger (pictured above) — It’s made with a Hormone-Free Nebraskan Beef Patty and includes a Crisp Tostada Shell (yes, it’s true), Crushed Avocado, Roasted Anaheim Chili, Marinated Carrots, Gringo Bandito Crema, Gringo Bandito Aioli and a Fried Egg.  The well-selected ingredients create an amazing Burger.

What is Gringo Bandito you might ask — It’s a Hot Sauce created by The Offspring’s Lead Singer, Dexter Holland.  Well, we also love The Offspring and saw them in concert the last two years at the Orange County Fair.  Together Dexter Holland and the Burger Parlor’s founder, Joseph Mahon created the Gringo Bandito Tostada Burger.  And it’s now on the Burger Parlor menu.

The Burger Parlor could make the best Onion Rings I’ve ever had.  We had them a few times previously and I’d considered writing an entire post about them, but didn’t get around to it.

Inside the Burger Parlor’s Fullerton location (above and below).  There’s another one in Orange.

They have Beer and Wine too, in addition to Milkshakes and Sodas — Cheers to that.

We were The Ramones #57 waiting for food delivery.

This visit we also had the Kali Burger made with Smoked Bacon, Crushed Avocado, Provolone Cheese, Peppers, Caramelized Onions, Arugula and Chipotle Aioli (below).  Another great combo.

We split and shared both.

It’s tricky cutting a Gringo Bandito Tostada Burger, due to the Tostada Shell (and Egg) on it.

A Tostada Shell is an unusual ingredient on a Burger, but it really works, especially with Marinated Carrots between the Burger and the bottom of the Bun.  Both are perfect with an Egg.

I may have a whole one next time, if I can decide between all the gourmet combinations.

The also make a House Ketchup that’s offered next to Heinz.  We got one of each and used all the House Ketchup.  You cannot tell the difference by looking at them, but Burger Parlor’s House Ketchup tastes like it’s meant to go with the Onion Rings.  There’s something special there.

The Burger Parlor knows how to make things right — Their wall instructions impressed us (below).

We highly recommend the Burger Parlor and their Onion Rings — To me, they kind of taste like Shrimp Tempura, especially with the House Ketchup.  The duo is on my favorite’s list.

The Burger Parlor is a favorite of many and has the awards to prove it.  We’ll be back.

Knott’s Season Dining Pass Meal: Cheeseburger At Grizzly Creek Lodge.

January 9th, 2016 No comments

Knott's Cheeseburger

Our first meal with Knott’s Berry Farm’s Season Dining Pass was this mega Cheeseburger at Grizzly Creek Lodge in Camp Snoopy.  We each had one, though one Cheeseburger could certainly feed two. They gave us a lot of French Fries too.  Without the Season Dining Pass, the meal comes with a drink and costs $15.29.  We presented our Season Pass Cards and seamlessly received our meals.

Season Pass Dining

The Cheeseburger here is quite thick and large as mentioned, and tastes a little like Salisbury Steak, or the Burgers I used to get in elementary school.  There’s something home-y about it.  It’s old school tasting and I kind of liked that.  It’s not the best Cheeseburger in town and we didn’t expect it to be, but it will suffice.  By the end of the year, we will have tried all items available with Knott’s Season Dining Pass.  It will be interesting to see if the Burgers at the participating restaurants are the same or different.  I hope they will be different, but I suspect they’re the same.  We will see.

Grizzly Creek Lodge Cheeseburger

Season Pass meals are shown with a red fork, spoon and knife in a yellow circle that’s circled in blue.

Grizzly Creek Lodge

I like the large condiment bar at Grizzly Creek Lodge, but it may not end up being our first choice to eat, since it’s in Camp Snoopy and there were a lot of screaming kids inside there this day.  I may be more of a Cantina girl.  The year will tell and so will I.  It’ll be an adventurous time at Knott’s.

The Original Umami Burger: What’s Not To Like About Its Definition?

March 28th, 2014 No comments

Umami 002

Umami:  A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate) — It’s the definition of Umami.  Understand now?

Umami 007

How about this… Umami is a savory taste, one of the five basic tastes (together with sweet, sour, bitter and salty).  A loanword from the Japanese, Umami can be translated as “pleasant savory taste” — It’s basically a description, NOT specific ingredients.  I didn’t know all this.

Umami 001

Pictured is the Original Umami Burger from the Umami Restaurant Group’s Umami Burger.

Umami 006

And Beer Battered Onion Rings from Umami Burger’s Sides Menu.  They were good, but I prefer thinner Onions.  Theirs are thick with too much Onion — Not sure if they are always like that?!

Umami 003

As for the famous Original Umami Burger, I regret to inform that we thought it was just okay.  I’d heard great things about it over the past couple years, but we didn’t find it mind blowingly different.  It’s quite rich actually.  We like its ingredients… Shiitake Mushrooms, Caramelized Onions, Roasted Tomato, a Parmesan Crisp and Umami Ketchup, but idk — It was pleasantly savory, but other Burgers have been even more pleasantly savory, if allowed.

Umami 009

It’s not inexpensive, but had to try it and you may still want to too.  I’d like to try Umami Burger’s Ahi Tuna Burger.  It looks and sounds impressive, like many of Umami Burger’s other Burgers.

Nice Buns Indeed: The Bun Does Elevate This Fast Food Burger.

November 29th, 2013 No comments

Carl's Bun 008

Carl’s Buns are tight!  They’re fresh baked in the restaurants and served on Six Dollar ‘Thickburgers’ formerly known as Six Dollar Burgers.  I’m not sure if the Burger size is different, but Carl’s Jr. changed the Bun and altered the name, it appears, and we gave one a try.

Carl's Bun 002

The Burger above was a little dry and the Bun slightly burnt, but it does make a better Burger.

Carl's Coupon 003

We say… keep up the Fresh Baked Buns — I’m reminded of my 8-Minute Buns DVD.

Islands Nalu Nalu Burger: We Surfed The Roasted Garlic Aioli Wave.

October 24th, 2013 No comments

Islands Nalu Nalu Burger

Islands Fine Burgers & Drinks — It’s the Nalu Nalu Burger and it’s new on Island’s Menu.

Islands Burger - Nalu Nalu

It’s made with Roasted Garlic Aioli, Provolone Cheese, Sautéed Onions, Mixed Peppers, Hot Chili Pepper Rings and Lettuce.  Our Nalu Nalu Burger (above) was over-cooked and just okay.  We still prefer Mavericks, Kilauea, the Pipeline and the Hula to this Hawaiian wave.

Wendy’s Pretzel Bacon Cheeseburger: Good But A Little Too Dense.

August 15th, 2013 No comments

Wendy's Pretzel Burger 005

Have you tried Wendy’s new Pretzel Bacon Cheeseburger?  Since I like a good Pretzel Bun (especially the Ham on Pretzel Sandwich at the Corner Bakery Cafe, but I digress), this Burger caught my attention — It’s available at Wendy’s for a limited time, thus we gave it a try.

Wendy's Pretzel Burger 001

It was nice to see the Pretzel Bacon Cheeseburger look (almost) as good as its photo, unlike many newly advertised fast food items — Generally, actual items are not as neat, large or pretty as their advertised photo.  At the restaurant, food is made and served fast for the customer, but slow and meticulous for the photo shoot that ulitmately helps sell it.  I get it.

Wendy's Pretzel Burger 009

No bait and switch here — It’s a good Burger.  I like the Applewood Smoked Bacon and Baby Greens on it.  The Pretzel Bun isn’t bad, but comparably should have more flavor and perhaps be a little thinner.  Two of us think the Pretzel Bun is a bit dense and filling compared to others we’ve had.  We may have it again, but don’t need to.  Visit Wendy’s to learn more about it.

Everything But The Beef For Chipotle’s Barbacoa Beef (Copycat) Recipe.

April 30th, 2013 2 comments

Chipotle 001

I’m still excited about Nibbles of Tidbits’ version of Chipotle’s Barbacoa Beef Recipe — It’s one of our most popular posts and rightly so.  Many think it tastes like the real thing and so do we.

Chipotle 009

Since it was recently made again, the ingredients were photographed and added to the original post (and here to announce it) to assist with shopping and preparation.  Enjoy.

Counterintelligence As It Relates To Food: Does It Matter Here?

April 21st, 2013 No comments

Giant Burger

I prefer an Iced Tea and small Cheeseburger, but like the photo and others linked here.

It’s Now Built, But Will YOU Come To The Triangle?

April 16th, 2013 1 comment

Saddle Ranch

Do you know The Triangle (f/k/a Triangle Square) in Costa Mesa?  Yes, it’s called The Triangle now and it’s hoping to attract more guests than there ever was — I hope it does too, since the space has historically underperformed.  I’m not sure why, since parking isn’t that bad.

El Corazon

New Restaurants and Bars are open and due to open this Saturday, April 20th — The Saddle Ranch Chop House and El Corazon de Costa Mesa to name just two.  And I’m most excited to see a coming soon sign for Tavern Bowl.  Things seem to be pointing upward for The Triangle.

The Triangle

I liked the colors of Triangle Square better, but perhaps it’s one of the ways The Triangle is hoping to capture more attention — And one should pay attention, and GO, since it is built and looks to be tasty and fun there.  Be there or you’re a square.  Success is wished to all by us!

Carrabba’s Beef Brasato Recipe: Taste It Without Being There.

March 10th, 2013 No comments

Brasato (Prep)

Linked here is a video of a Carrabba’s Chef making their Beef Brasato, which is featured in one of Carrabba’s Italian Grill’s commercials.  Though I’ve never been there, the dish Beef Brasato looks and sounds pretty good — It’s basically slow braised Short Ribs, Italian style.

Brasato 011

Carrabba’s Beef Brasato RECIPE has the makings for a great dish… Wine, Beef, Fresh Herbs, Garlic, Onion, etc.  All ingredients are pictured but not listed — If visually indecipherable (Olive Oil, Dried Sweet Marjoram, Crushed Tomatoes, Lemon Zest), the complete list is here.

Brasato 022

Carrabba’s Beef Brasato recipe is (somewhat) summarized here in a few photos.

Brasato 020

Cut, dice, chop, crush and press the Garlic, Herbs and Vegetables.

Brasato 021

Flour, Salt, Pepper and sear the Beef Short Ribs.

Brasato 026

Sauté the Mirepoix.

Brasato 029

Add Garlic, Red Wine, and return the seared Beef and add the remaining ingredients.

Brasato 032

Apologies for the poorly seared Beef, pan wasn’t hot enough (a common story on The Bad).

Brasato 036

Braise all covered together in the oven at 300° – 325° for 4 hours, until Beef will fall apart.

Brasato 106

Serve over Rice or Risotto — It was flavorful, though I added too much Crushed Tomato.

Brasato 110

I’d make it again or try it at the restaurant someday — The pics don’t validate it well.

A Bite Of LA: Chinatown, Olvera Street & Philippe’s French Dip.

March 7th, 2013 1 comment

LA, etc 085

We took the train to LA for the Chinese New Year Parade in Chinatown, then walked to Philippe, The Original and Olvera Street — All are within walking distance from each other.

LA, etc 039

The Dragons and Confetti Poppers were the best part of the parade.

LA, etc 028

Nearby in Chinatown, Sugar Cane was being pressed — As a kid, I remember a lot of Sugar Cane being sold on Olvera Street, but didn’t see any available whatsoever.  I wonder why?!

China Town

The most expensive Ginseng we saw was $899.00 per pound — Wow.

Chinese New Year Parade Dragon

And then we went to Philippe, The Original.  It’s family owned and operated since 1908.

LA, etc 015

They claim to be the Home of the French Dip Sandwich and lines can be too long.

LA, etc 065

The lines are weird too — One line becomes ‘pick the best of several’ that lead to the counter.

LA, etc 067

Note it’s cash only — A French Dip Sandwich was once 35¢.

LA, etc 076

We both went with the Beef French Dip, though Philippe’s offers several Meat options.

LA, etc 075

Ours was with a Pickled Egg, Cole Slaw, Potato Salad, Lemonade and Iced Tea.

LA, etc 082

Okay, I’m sorry to say… It’s just okay.  I’m not a fan of pre-dunk Bread.  It makes the Sandwich soggy.  I’d prefer to dip it with each bite.  I’m told to have it with Philippe’s Mustard next time and wish I had it this day, since I’m not sure I want to stand in line for it again.

LA, etc 086

I’m happy to have tried it, which is good enough for now — We’ll see about next time.

LA, etc 088

Gone with remnants of wet Bread left behind.

Don't get gas here!

Don’t get gas here (above) near Philippe’s and Olvera Street — It’s a bigger rip-off than usual.

Olvera Street

The start of one side of Olvera Street (above).

LA, etc 103

Food and reflections of today (above) and yesterday (below).

LA, etc 096

The Kitchen at Avila Adobe, the oldest existing residence in Los Angeles.

LA, etc 093

The Dining Room — I wanted to sit and eat, again.

LA, etc 094

Another full day of food and fun together.

Another Hamburger At Fashion Island: Café Beau Soleil And Crêperie.

October 9th, 2012 No comments

We’re forever in search of the “this is the best one yet” Hamburger and heard good things about the Burgers at Café Beau Soleil and Crêperie at Fashion Island — So we went.

Its outdoor patio is across from Urban Outfitters.

Café Beau Soleil And Crêperie is so French — Even our waiter was French and looked familiar.  It couldn’t be that I remembered him from France, since it’s been more than ten years since I’ve been there.  No, I later remembered that he waited on me at Pescadou Bistro one time, another French restaurant in Newport Beach where you’ll find him working at night.

Toast with a Glass of Wine, but not with the one circled below — It’s 50% Chardonnay and 50% Pinot Grigio, which probably doesn’t sound all that great in the first place, but since I like Chardonnay and my Mom (and Hamburger sharing partner) likes Pinot Grigio, we gave it a try.

And it might be the worst Wine I’d ever had — Not sure what’s up with it, but be warned.

Other than that, all was pleasant at the French Café on a beautiful day.

And we liked the Hamburger — It ranks high on our informal best Hamburger list.

We had the Le Burger with Caramelized Onions and Gruyere Cheese on a Brioche Bun and would get it again, with sure to be a better French Wine.  Cheers to many other things, including the bitchen bracelet my Mom bought at Uno de 50 shortly before our relaxing lunch.

Where should we go next sweet Mom?  Cheers to you!

A Star At The OC Fair: Deep Fried Avocado Stuffed With Carne Asada.

July 26th, 2012 No comments

It’s a Deep Fried Avocado Stuffed with Carne Asada.  Have you heard of such a thing?  Does it even sound good?  Well… It’s now at Baja Blues near the Action Sports Arena at the Orange County Fair and a favorite of many, I’m told.  I recently got to try it during a Fair Foodie Tour.

It’s not bad, but I discovered other preferences on the tour — Report posted on 07/28/12.

Moodaepo’s (All You Can Eat) Korean BBQ Restaurant.

July 9th, 2012 1 comment

An all you can eat Korean surprise is at Moodaepo’s Korean BBQ Restaurant in Fullerton.

A surprise, because its exterior does it no justice — It’s a significant, stylish restaurant.

Look beyond the strip mall situation.  It’s a whole new world inside.

Each prepares his/her food on a tabletop grill.

Pick your price, available meat(s) and grill and eat away, then order more if you want to.

Though there’s a lot of room, it gets crowded as many are already in the know.

A pitcher of Beer to accompany the experience.  Hite, Hite, Hite, Hite — Gun Bae.

This evening featured an expert meat cutting demo that fascinated Food Bloggers and all.

Fast and precise — It was Impressive.

A grill (below) ready for your meat and Korean condiments to compliment all.

Other cooked dishes can be ordered — The Bulgogi below was sweet, tender and tasty.

Load your grill with all you can eat.

And don’t burn it, unless you like it that way.

In addition to Moodaepo’s large interior, the patio is quite sizeable and ready for events.

Moodaepo’s owner received an award from the city (I think) — Ask them about the specifics.

Congratulations seem deserving!  Don’t let the outside detour you — It’s utterly in vogue.

It’s a neat place with nostalgic pieces of Korean culture on display to honor its origin.

I look forward to going back — Thank you.

Grandpa Tell Me ‘Bout The Good Old Days: Beef Cut Reference Chart.

May 20th, 2012 No comments

 

I still have questions for my Grandpa, especially these days, and sure wish he was around to ask them.  He was a Butcher for decades and a very special man.  He lived past 90, so I’m thankful for that, but now must post the above chart for future Beef cut reference.  Boo. Moo.

Enlarge chart for a better view — Do you know your Beef?

The ‘Super Terrific Happy Hour’ Is At The Counter: Double Cheez Pleez.

April 20th, 2012 No comments

We like the price of Burgers and Wine at The Counter during Happy Hour.

Mini Cheeseburgers are $2 for two, featured Wine is $3 a Glass and Starters are 1/2 off.

The service is good at Westcliff Village in Newport Beach — Its operators run this location too.

We relished 2 Glasses of Wine, 4 Mini Cheeseburgers, a large plate of Parmesan French Fries with Rosemary (not pictured, blurry) and a Coke for $16.15 — That’s super and all was terrific.

It’s Called The 100 X 100 On The Secret In-N-Out Burger Menu.

April 11th, 2012 No comments

Though the MENU is limited at In-N-Out Burger, their secret (up to you with what’s on hand), and Not-So-Secret MENU can seem unlimited.  Forget the Double Double, opt for a 100 X 100.  Can you imagine how long it would take in the drive-thru, which usually takes long enough?!

Detour To A Classy Place With The Best Prime Rib Sliders Around.

March 20th, 2012 2 comments

We set out for The Blue Beet (below) for Throwback Thursday, but unfortunately so did everyone else.  The crowd in conjunction with a no-show Hostess and too narrow wait area sent us on a detour for peaceful dining — And we didn’t have to go far to find tranquil class at 21 Oceanfront (above).  Both are walking distance from the Newport Beach Pier.

The unexpected surprise of the evening was the Prime Rib Slider at 21 Oceanfront.  We thought it to be the best Prime Rib Sandwich each of us ever had.  Unfortunately the photos didn’t do ’em, or much of anything else justice this evening, as much as all was appreciated in person.  We’re going back for more Prime Rib Sliders, $6 during Happy Hour.

Our hazy, gazy view of Newport waves from a 21 Oceanfront table — We toasted to it.

Corned Beef With Cabbage And Carrots Cooked On The Side (Please).

March 12th, 2012 No comments

March is time for Corned Beef and Cabbage, and I always cook the Cabbage, Carrots and Potatoes on the side.  No Potatoes were used this time, as I generally pick around them.

Why cook the vegetables on the side?  Exhibit A (above), all the crap that ends up floating in the Broth, after the Corned Beef cooks in a Crock Pot (or Dutch Oven) for 10 hours. 

Instead I strain and boil some of the Crock Pot Broth, and then cook the vegetables in it.

When the Corned Beef is ready to fall apart, I brown the vegetables in a little Olive Oil.

And then add the strained, lightly boiled Broth to the pan, cover it, and cook all until the vegetables are tender — It doesn’t take that long.  Why would you cook them for 10 hours?

Finally, there is peace of mind knowing that nothing scary is hiding amongst the Cabbage.

Vegetarian Day Off: Every Leap Year Cows Have An Epiphany.

February 29th, 2012 No comments

Happy Leap Year — It’s a bizarre extra day every four years.  I love Gary Larson.

Nibbles Of Tidbits Most Popular Recipes In Photographs.

January 5th, 2012 No comments

A few of our most popular recipes were recently noted in this post — Here they’re linked and featured in photographs starting with the Quick Tender Oven Baked Baby Back Ribs.

Have you tried Chipotle’s Barbacoa Beef?  I love it and created a copycat recipe.  It may be the most viewed post on Nibbles of Tidbits — It’s a darn good recipe too.  If you know the flavors, you’ll see.  Our preparation starts by searing the Beef, then on to slow cooking to easily shred.

Though the above photo doessn’t look that appetizing, it’s tasty as all get out topped with Goat Cheese.  It’s another copycat recipe that works — Houston’s Braised Red Cabbage.

Have you ever gone through the hassle of preparing Amish Friendhship BreadWhen I did, I thought it was quite burdensome, but after tasting the finished product, I’d do it over and over again.  It’s one of the best Breads I’ve had — Complex, flavorful, moist and magical.

How To Turn Into A Hamburger: Eat This Giant One.

November 10th, 2011 No comments

I didn’t see the pictured Hamburger on Yelp’s Burger Blitz or anywhere else for that matter, but did see others I’ve tried and some I’ll need to try on their “Most Wanted Patties In Town” list.  If you were to eat this monstrosity, you may turn into a Burger, as it probably weighs more than you.  Do you think it’s possible for one to finish it?  Do you think a giant fork would help?  It likely wouldn’t matter, but an extra stomach (or two+) would surely be in order.

Happy Filet Mignon Friday: It’s Fish Friday’s Rebel Cousin.

November 4th, 2011 No comments

Filet Mignon with Cognac Sauce — Each Steak was cooked beautifully by The Turnip Rose Elite Catering.  We recently attended a “Taste of Turnip Rose” at the Grand Newport Plaza and everything was over the top in the best ways possible.  We were almost paralyzed by the quality and perfection of food, style, hospitality, service, detail and coolness.  What an evening!  Will you marry us?  A full report of the event will soon be posted.  Thank you for all.

We stumbled upon the best wedding venues in town — Celebrations and more.